Lot of chopping and dicing... great way for a foodie to spend his birthday!

And here's how to cook it...

Boil the lobster tails for ten minutes.

meanwhile, heat the oil and in a large frying pan, saute the vegetables. Add the rum and cream and simmer for 10 minutes.

Remove the lobster tails, split them in half and remove the meat. retain the shells Dice up the lobster meat into 1 inch cubes.

Add the lobster meat into the vegetable cream.rum sauce, and allow to simmer for 7 minutes...

Spoon the lobster and veggies into the shells...

I served these with a Mango Rum citrus baked white asparagus (Thanks for the inspiration Chris, will be blogging this recipe tomorrow), along with a chocolate/raspberry Chipotle shortbread with a Dark Chocolate Ganache...

And Wine

And Rum

And an after dinner Scotch.

Like the song says... Time to celebrate the fact that I didn't die this year.

FBR

Search This Blog

Email: Contact@eRecipeCards.com

About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!